Friday, August 24, 2012

Chocolate Mug Cake(s)

Sometimes you just need a chocolate fix. And often times you don't want that chocolate to break the calorie bank or in our case, to leave us with a dozen cupcakes that we shouldn't be eating. While I could freeze them so we'd have them for emergencies (i.e. unexpected school party), they always end up getting eaten before I have a chance to freeze them.

Enter the mug cake. I've made mug cakes in the past and was completely unimpressed. Too eggy. Not chocolatey enough. Just plain funky. These are amazing. They're fudgy, egg free, easily dairy free and around 200 calories a pop (without ice cream). The girls love them too. They can't eat a whole one so I usually double the recipe and then split it into 3 smaller tea cups. That's still almost too much for them, but they're not ones to turn down chocolate.

Chocolate Mug Cakes

Chocolate Mug Cake

2 tablespoons gluten free flour blend (or just rice flour)
1 - 1 1/2 tablespoon sugar (we like ours less sweet)
2t - 1T unsweetened cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon instant coffee crystals – optional, but brings out the chocolatey YUM!
Pinch salt
1T Greek yogurt
1 tablespoon + 1 tsp milk (I use unsweetened vanilla almond milk when I have it)
3/4 teaspoon oil
Drop of vanilla extract
1/2T mini chocolate chips (optional)

In a coffee cup combine the flour, sugar, cocoa powder, baking powder, coffee crystals and salt until no lumps remain. Stir in the yogurt, milk, oil, and vanilla until smooth. Stir in chips. Bake in the microwave on high for 30-35 seconds. Add 5 seconds if needed, but watch closely. Do not over cook. Serve with ice cream.

You can also omit the yogurt and use 1 tsp oil and 2T milk.

Chocolate Mug Cakes with Ice Cream

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